Custard-Based Ice Cream (Crème Anglaise)

👨‍🍳 Method

1. 1
   Heat the milk and cream in a pot over medium heat, until just below a boil.

   StoveSmall saucepan
2. 2
   In a bowl, beat the egg yolks and sugar until smooth.

   Bowl
3. 3
   Pour the hot milk in a thin stream, about a third of it first, into the mixture of egg yolks, whisking constantly.

   ⚙ Tempering eggsWhisk

   💡The hot liquid goes into the eggs slowly while whisking, and only about a third of it in the first batch: that way they warm gradually and don't turn into scrambled eggs.
4. 4
   Return everything to the pot and cook over low heat, stirring constantly, until the custard thickens and coats the back of the spoon. Don't let it boil.

   StoveSmall saucepanWooden spoon

   💡Take it off the heat the moment the custard coats the back of the spoon (a line drawn with your finger stays sharp): a few more minutes on the heat and the yolks curdle into lumps. Straining removes whatever curdled anyway.
5. 5
   Strain and chill completely in the fridge.

   Fine sieveRefrigerator
6. 6
   Churn the mixture in an ice cream maker according to the manufacturer's instructions, and transfer to the freezer.

   Ice cream makerFreezer

   💡A completely cold mixture freezes faster in the machine, with small ice crystals, and the ice cream comes out smooth.
7. 7
   Take the ice cream out of the freezer 15 minutes before serving, so it softens a little.